Jigsaw
1+ oz gold rum
3/4 oz dark rum
~½ ml (or 1/8 tsp) orange blossom water
12 oz mandarin lime soda, chilled
Eggnog
4 eggs, separated
2 C milk
2/3 C heavy cream
2/3 C bourbon
¼ C brandy
½ C sugar
2/3 tsp ground nutmeg
- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the color of butter).
- Very slowly, add in the bourbon and brandy just a little at a time.
- Allow the mixture to cool in the fridge (for up to 6 hours).
- 30 minutes before drinking, stir the milk into the chilled yolk mixture.
- Stir in ½ tsp ground nutmeg.
- Optionally: In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture.
- Gently fold the cream (whipped or not) into the egg mixture.
- Serve, garnishing with the remainder of the ground nutmeg
3½ lbs russet potatoes
2 large onions (1¼+ lbs)
4 large carrots (1¾ lbs)
1 C parsley
¾ cup matzo meal (more if liquidy after mix)
3½ tsp salt
1 T black pepper
4 T sweet Hungarian paprika
3 eggs
½ cup salad oil (or less)
(sprinkle dill/chives/tarragon/marjoram)
Grind up potatoes, carrots, onions (a vegetable grinder is ideal for this, but you can grate or use a food processor, instead)
Mix in other ingredients
Place in square 9” 2qt buttered baking pan (or into cleaned cow intestine, pierced)
Cover pan tightly w/ foil (or put intestine on cookie sheet)
Bake ~400 oven upper 1/3 for 1 hour
Remove foil for last 10-15 minutes
1+ oz gold rum
3/4 oz dark rum
~½ ml (or 1/8 tsp) orange blossom water
12 oz mandarin lime soda, chilled
Eggnog
4 eggs, separated
2 C milk
2/3 C heavy cream
2/3 C bourbon
¼ C brandy
½ C sugar
2/3 tsp ground nutmeg
- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the color of butter).
- Very slowly, add in the bourbon and brandy just a little at a time.
- Allow the mixture to cool in the fridge (for up to 6 hours).
- 30 minutes before drinking, stir the milk into the chilled yolk mixture.
- Stir in ½ tsp ground nutmeg.
- Optionally: In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture.
- Gently fold the cream (whipped or not) into the egg mixture.
- Serve, garnishing with the remainder of the ground nutmeg
Strawberry Daiquiri DNA extraction
Potato Kugel
3½ lbs russet potatoes
2 large onions (1¼+ lbs)
4 large carrots (1¾ lbs)
1 C parsley
¾ cup matzo meal (more if liquidy after mix)
3½ tsp salt
1 T black pepper
4 T sweet Hungarian paprika
3 eggs
½ cup salad oil (or less)
(sprinkle dill/chives/tarragon/marjoram)
Grind up potatoes, carrots, onions (a vegetable grinder is ideal for this, but you can grate or use a food processor, instead)
Mix in other ingredients
Place in square 9” 2qt buttered baking pan (or into cleaned cow intestine, pierced)
Cover pan tightly w/ foil (or put intestine on cookie sheet)
Bake ~400 oven upper 1/3 for 1 hour
Remove foil for last 10-15 minutes
Challah: not my family's recipe, but still pretty good!